Libby's Flicky

Introduce your taste buds to “Libby’s Flicky,” a crave-worthy combination of crispy, golden chicken strips and perfectly roasted herb-seasoned potato wedges, served with a luscious homemade honey mustard dipping sauce. This family-friendly recipe brings together tender strips of breaded chicken, coated with a flavorful panko crust infused with paprika and garlic powder, and paired with oven-roasted wedges seasoned with Italian herbs for an irresistible crunch. With just 25 minutes of prep time, this dish is as easy to make as it is satisfying. Whether you’re planning a casual dinner or a game-day spread, “Libby’s Flicky” will be your go-to for crowd-pleasing flavors. Serve it fresh, hot, and don’t forget that creamy, tangy honey mustard sauce—it’s the perfect finishing touch! Keywords: crispy chicken strips, roasted potato wedges, honey mustard sauce, quick dinner recipe, family-friendly meal.

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces boneless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1.5 cups panko breadcrumbs
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 0.5 cup vegetable oil
• 3 medium russet potatoes
• 2 tablespoons olive oil
• 1 tablespoon dried Italian herbs
• 0.5 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1.5 tablespoons honey
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Wash and scrub the russet potatoes, then cut them into wedges. In a large bowl, toss the potato wedges with olive oil, dried Italian herbs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Step 3

Spread the potato wedges onto the prepared baking sheet in a single layer. Roast in the oven for 30-35 minutes, flipping halfway through, until golden brown and crispy.

Step 4

While the potatoes are roasting, prepare the chicken strips. Slice the chicken breasts into thin strips, about 1 inch wide.

Step 5

Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk the eggs. In the third bowl, combine the panko breadcrumbs, 1 teaspoon of salt, 1/2 teaspoon of black pepper, paprika, and garlic powder.

Step 6

Dip each chicken strip first into the flour, then into the eggs, and finally into the panko mixture, pressing gently to adhere the breadcrumbs.

Step 7

Heat the vegetable oil in a large skillet over medium heat. Working in batches, cook the breaded chicken strips for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.

Step 8

In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and lemon juice to create the dipping sauce.

Step 9

Serve the crispy chicken strips alongside the roasted potato wedges with the honey mustard sauce on the side.

Nutrition Facts

Serving size	(1519.7g)

Amount per serving	% Daily Value*
Calories	4150.7

Total Fat 251.3g	0%
Saturated Fat 34.0g	0%
Polyunsaturated Fat 69.9g
Cholesterol 785.4mg	0%
Sodium 6674.3mg	0%
Total Carbohydrate 321.8g	0%
Dietary Fiber 17.3g	0%
Total Sugars 38.5g
Protein 160.0g	0%

Vitamin D 99.4IU	0%
Calcium 253.5mg	0%
Iron 21.7mg	0%
Potassium 4218.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.0%

Protein: 15.3%

Carbs: 30.7%